Yuasa Y, Nagakura A, Tsuruta H
Technical and Engineering Department, Fine Chemical Division, Takasago International Corporation, 1-5-1 Nishiyawata, Hiratsuka, Kanagawa, 254-0073, Japan.
J Agric Food Chem. 2001 Oct;49(10):5013-8. doi: 10.1021/jf010344o.
Four isomers of the L-aspartyl-D-alanine fenchyl esters were prepared as potential peptide sweeteners. L-Aspartyl-D-alanine (+)-alpha-fenchyl ester and L-aspartyl-D-alanine (-)-beta-fenchyl ester showed sweetness with potencies 250 and 160 times higher than that of sucrose, respectively. In contrast, L-aspartyl-D-alanine (+)-beta-fenchyl ester and L-aspartyl-D-alanine (-)-alpha-fenchyl ester had the highest sweetness potencies at 5700 and 1100 times that of sucrose, respectively. In particular, L-aspartyl-D-alanine (-)-alpha-fenchyl ester had an excellent sweetness quality; but L-aspartyl-D-alanine (+)-beta-fenchyl ester did not have an excellent quality of sweetness because it displayed an aftertaste caused by the strong sweetness.
制备了四种L-天冬氨酰-D-丙氨酸葑基酯异构体作为潜在的肽甜味剂。L-天冬氨酰-D-丙氨酸(+)-α-葑基酯和L-天冬氨酰-D-丙氨酸(-)-β-葑基酯的甜度分别比蔗糖高250倍和160倍。相比之下，L-天冬氨酰-D-丙氨酸(+)-β-葑基酯和L-天冬氨酰-D-丙氨酸(-)-α-葑基酯的甜度最高，分别为蔗糖的5700倍和1100倍。特别是，L-天冬氨酰-D-丙氨酸(-)-α-葑基酯具有优异的甜味品质；但L-天冬氨酰-D-丙氨酸(+)-β-葑基酯没有优异的甜味品质，因为其强烈的甜味会产生余味。
